1. Cover beans with 4 inches water in large saucepan; soak overnight and drain.

2. Saute onion, garlic and herbs in lightly greased large saucepan until softened, about 4 minutes. Add beans; cover with 2 inches water and heat to boiling. Reduce heat and simmer, covered, until beans are very tender, 1 1/2 – 2 hours, adding tomato during last 1/2 hour.

3. Process soup in food processor or blender until smooth. Return soup to saucepan; heat over medium heat until hot throughout, 3-4 minutes. Season to taste with salt and pepper. Top servings of soup with a dollop of sour cream and sprinkle with oregano.